| 2. Manufacture of smoked products. Technological variables. |
- Production of smoked salmon, herring, etc.
- Technological variables of the process and their incidence in the characteristics of the final product.
- Controls applicable in industrial processing.
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| 3. Specific packaging processes. |
- Packaging in modified atmospheres and controlled atmospheres.
- Additives and technological adjuvants, bacteriocins.
- Novel procedures: high pressures, electrical pulses, microwave, ohmic heating.
- Active and intelligent packaging.
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| 4. Biotechnological methods of conservation of fishery products. |
- Bioconservation. Protective cultures. Bacteriocins. Probiotics.
- Other methods for natural conservation of fish products: essential oils, spices, other additives.
- Production of additives for fishing industries.
- Trends in Functional Foods.
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